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Usuba

The Usuba, whose name literally means “thin blade,” is the traditional Japanese knife for cutting vegetables. Its sharp and exceptionally thin edge lets chefs make precise cuts as well as slice through hard vegetables such as carrots. In Japan’s Kanto region (Tokyo), the Usuba has a square tip, while in the Kansai region (Osaka and Kyoto), this knife comes with a rounded tip and is referred to as the Kamagata Usuba. Both styles cut in the same manner. The Usuba is used for Katsuramuki, a fundamental Japanese chefs’ technique to cut paper thin sheets of vegetables (like Daikon). The Usuba is also an ideal knife for fine dice, julienne and brunoise cuts. 

Sakai Takayuki White Steel Kamagata Usuba210mm (8.2") Kasumi Wa-Handle with Saya

96528
$180.00

Free Shipping to Contiguous USSpecificationsStyle : UsubaLength : 210mm (8.2")Weight : 9.28 ozSpecial Feature : KasumiBlade Steel Type : White Steel 3Handle material : (Hō) Japanese MagnoliaBolster material : Water Buffalo HornHRC : 61Bevel Angle Ratio :...

Temporarily out of stock

Nenohi Kaede Usuba225mm (8.8")

90336
$1,050.00

Free Shipping to Contiguous USSpecificationsStyle : UsubaLength : 225mm (8.8")Weight : 8.48 ozSpecial Feature : KyomenBlade Steel Type : High Carbon Rust-Resistant SteelHandle material : (Hō) Japanese MagnoliaBolster material : Water Buffalo HornHRC :...

Temporarily out of stock

Aritsugu Aoko Betsuuchi Usuba 210mm (8.2")

91487
$485.00

Free Shipping to Contiguous USSpecificationsStyle : UsubaLength : 210mm (8.2")Weight : 10.08 ozBlade Steel Type : Ao-ko (Blue Steel 2)Handle material : (Hō) Japanese MagnoliaBolster material : Water Buffalo HornHRC : 63-64Bevel Angle Ratio : Single...

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Tsukiji Masamoto White Steel Usuba 210mm (8.2") Nami Kasumi

93020
$406.00

Free Shipping to Contiguous USKasumi knives like this usuba are produced by hand-forging high-carbon steel (white steel) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination...

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